This versatile salad can be served warm or cold. The edamame and apple pairs well with the brown rice to create a dish with lots of texture and flavour.
Serves66
Cook time25 mins25 minutes
Prep time20 mins20 minutes
Ingredients
1 1/2 cups (300g) brown rice
120g baby spinach leaves
1 cup (180g) edamame or broad beans, thawed, peeled
1 Pink Lady apple, very thinly sliced
1 Lebanese cucumber, thinly sliced
2 spring onions, thinly sliced
2 tbs sesame seeds, toasted
Miso dressing
2 tbs miso paste
2 tsp sesame oil
1/4 cup (60ml) rice wine vinegar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the rice in a large saucepan of boiling water following packet directions. Rinse under cold water. Drain well. Transfer to a large bowl.
Step 2
Meanwhile, place the spinach in a colander over a large heatproof bowl. Pour over enough boiling water to just wilt the spinach. Rinse under cold water. Squeeze out excess liquid. Finely chop.
Step 3
To make the miso dressing, whisk the miso paste, oil, vinegar and 1 tbs hot water in a small bowl.
Step 4
Add the spinach, edamame or broad beans, apple, cucumber, half the spring onion and half the sesame seeds to the rice in the bowl. Drizzle with half the dressing and toss to combine. Sprinkle with the remaining spring onion and sesame seeds. Serve with the remaining dressing.
Dial it up:For even more flavour and a crisp texture, toss some thinly sliced celery and chopped walnuts through the salad.
